One pan garlicky chicken, leeks and peas… an ideal quick midweek meal idea, hearty, wholesome and full of flavour. The perfect dinner to help you use up those Spring vegetables in the fridge. Crispy chicken skin paired with buttery, garlicky vegetables is always a good idea.
High protein, meal prep friendly and ready in 30 minutes (with a little extra chopping time), these should definitely be added to your Spring meal plan for the weeks ahead. Using chicken thighs keeps the cost pretty low and I’m pretty confident that everyone has frozen peas on hand, right?
How to make these one pan garlicky chicken, leeks and peas
What you’ll need:
- 4-5 skin on/ bone in chicken thighs
- 1 leek (thinly sliced)
- 200g frozen peas
- 300ml chicken stock
- 3 cloves garlic (finely chopped)
- 1 tbsp butter
- 1 tbsp oil for cooking (I used rapeseed oil)
- Salt & pepper for seasoning
How to:
- Start by seasoning your meat with plenty of salt
- Get the pan hot and add your cooking oil of choice
- Place the chicken skin side down and leave it to brown and get crispy for about 4-5 minutes
- Turn and allow the underside of the chicken to colour just slightly
- Remove chicken from the pan and set aside
- Add butter, leeks, peas and garlic to the pan, allow them to cook down for about 5 minutes on low-medium heat until softened and fragrant, season with salt to taste
- Add your chicken back in to the pan, skin side up (to help keep it crispy)
- Pour in the chicken stock, it should cover the bottom side of the chicken thighs to help them cook through
- After about 20 minutes, the thighs should be cooked through and most of the stock absorbed, with your leek mixture thickened and a little saucy
- Serve it up either alone or with a side of rice / potatoes for a more hearty meal
Tips!
- Switch out thighs for chicken breast if you prefer
- Use veggie stock if you don’t have chicken stock on hand
- Add other veggies from the fridge if you need to use them up, asparagus or spinach would work great in this
- I don’t recommend skipping the butter in the vegetables, it adds un-beatable flavour
- Add a splash of white wine while the leeks/peas simmer if you’re not feeding the kids or skipping alcohol!
Check out our other midweek one pan meal ideas:
One pan chicken and lentil curry
One Pan Garlicky Chicken, Leeks and Peas
Chicken thighs with leeks and peas
Ingredients
- 4-5 skin on, bone in chicken thighs
- 1 leek sliced thinly
- 200g frozen peas
- 300 ml chicken stock
- 3 cloves garlic finely chopped
- 1 tbsp butter
- 1 tbsp cooking oil e.g. rapeseed oil
- salt for seasoning
Instructions
- Start by seasoning your meat with plenty of salt
- Get the pan hot and add your cooking oil of choice
- Place the chicken skin side down and leave it to brown and get crispy for about 4-5 minutes
- Turn and allow the underside of the chicken to colour just slightly
- Remove chicken from the pan and set aside
- Add butter, leeks, peas and garlic to the pan, allow them to cook down for about 5 minutes on low-medium heat until softened and fragrant. Season with salt to taste
- Add your chicken back in to the pan, skin side up (to help keep it crispy)Pour in the chicken stock, it should cover the bottom side of the chicken thighs to help them cook through
- After about 20 minutes, the thighs should be cooked through and most of the stock absorbed, with your leek mixture thickened and a little saucy
- Serve it up either alone or with a side of rice / potatoes for a more hearty meal
Notes
Calorie information provided is an estimate
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